Spring Rolls Recipe

I love making Homemade Spring Rolls because they deliver an irresistible crunch and burst of freshness. With shredded Napa cabbage, carrots, crisp bean sprouts, and hints of garlic and ginger folded into spring roll wrappers, each bite is a light, savory delight. Perfect for a nutritious, vegetarian treat. Absolutely perfect.

I recently discovered a recipe that’s unlike any other spring roll I’ve tried before. These spring rolls are super light, crispy, and tender, and they reimagine the classic egg roll into a refreshing vegetarian snack.

I love how the mixture of shredded Napa cabbage, carrots, and bean sprouts comes together with garlic and fresh ginger to create layers of flavor and crunch. Toss in a handful of green onions and an optional sprinkle of shiitake mushrooms for that extra twist, and you’re set for a treat.

The secret? A light drizzle of soy sauce mixed perfectly with salt and pepper.

I use 10 spring roll wrappers to keep things convenient and home made, making this dish a winner at any gathering. I know it’s easy to follow and truly gives you a taste of Authentic Chinese Recipes that will leave you craving more.

Enjoy making these delicious rolls!

Why I Like this Recipe

1. I love how the crunchy veggies like cabbage, carrots, and bean sprouts mix together in every bite, it gives me that perfect fresh and tastin’ feel.
2. I really enjoy how easy it is to make these spring rolls, even when I’m in a rush. Prepping the veggies and rolling them up makes it seem fun, even if it’s a little messy sometimes.
3. The blend of garlic, ginger, and soy sauce creates this awesome burst of flavor that makes every bite interesting, and I love that it’s a twist from the usual egg roll.
4. I feel really good eating something that’s light but still so satisfying, plus I like that its a healthy option that doesn’t sacrifice taste.

Ingredients

• Spring Roll Wrappers: Carbohydrate base gives crispy texture perfect for frying dishes.
• Napa cabbage: Crunchy, rich in fiber & vitamins; adds refreshing, crisp taste to rolls.
• Carrots: Provide natural sweetness and crunch, loaded with beta-carotene and fiber.
• Bean sprouts: Offer protein and crunch with a light, refreshing flavor profile.
• Garlic: Adds bold, savory notes while boosting immunity and overall flavor.
• Ginger: Provides zesty spice that eases digestion and complements savory elements.
• Green onions: Lend a fresh, mild bite and brighten the overall flavor of dishes.
• Shiitake mushrooms: Optionally add an umami burst, earthiness, and subtle texture variation.

Ingredient Quantities

• 10 spring roll wrappers
• 1 cup shredded Napa cabbage
• 2 medium carrots, shredded
• 1 cup bean sprouts
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/4 cup green onions, thinly sliced
• 1/4 cup shiitake mushrooms, shredded (optional)
• 2 tbsp soy sauce
• Salt and pepper to taste
• Oil for frying

How to Make this

1. Start by prepping all your veggies: shred the Napa cabbage and carrots, slice the green onions, mince the garlic, grate the ginger, and if you’re using shiitake mushrooms, shred those too.

2. In a large bowl, mix the cabbage, carrots, bean sprouts, garlic, ginger, green onions, and mushrooms. Sprinkle in salt, pepper and drizzle the soy sauce. Toss it all together until everything is evenly coated.

3. Lay out a spring roll wrapper on a clean surface. Make sure it stays moist by covering it with a damp towel when not in use.

4. Spoon about 2 tablespoons of the filling in a horizontal line near the edge of the wrapper. Be careful not to overfill as it’ll be tricky to roll.

5. Fold the bottom edge over the filling, then fold both sides over the filling to seal it in. Continue rolling until you have a nice tight roll.

6. Repeat the process until all the filling and wrappers are used.

7. Heat oil in a deep frying pan until it reaches medium-high heat. The oil should be enough to cover the spring rolls partly.

8. Fry the spring rolls in batches, turning them occasionally so they cook evenly and get a light golden brown color.

9. Once fried, put the spring rolls on a paper towel lined plate to drain the extra oil.

10. Serve hot with your favorite dipping sauce and enjoy these light and crispy rolls right away.

Equipment Needed

1. A sharp knife and cutting board for chopping and shredding veggies
2. A box grater for grating fresh ginger
3. Large mixing bowl to toss the veggies with seasonings
4. A clean surface and a damp towel to keep the spring roll wrappers moist
5. Measuring cups and spoons to get accurate amounts of soy sauce, salt, and pepper
6. A deep frying pan for frying the spring rolls evenly
7. Tongs or a spatula for carefully turning the spring rolls
8. Paper towels to drain extra oil after frying

FAQ

Spring Rolls Recipe Substitutions and Variations

• Rice paper wrappers can be used instead of spring roll wrappers, but you’ll have to soak them in water first
• Green cabbage or even bok choy can work as a substitute for Napa cabbage
• If you can’t find bean sprouts, try using julienned zucchini or even snow peas for a similar crunch
• Button mushrooms or portobello mushrooms can replace shiitake mushrooms if they’re not available
• Tamari or coconut aminos are a good substitute for soy sauce and work well if you’re looking for a gluten-free option

Pro Tips

1. Keep a damp towel nearby to cover your wrappers when they’re not in use because if they dry out, even a little bit, they can tear easily when you try to roll ’em.
2. Don’t overfill the wrapper – using too much filling could cause it to burst open while frying, so less is often more when it comes to securing a tight roll.
3. Use the correct oil temperature when frying; if the oil’s too hot the outside burns before the inside is cooked, and if it’s too low the rolls absorb extra oil making ’em soggy.
4. After frying, put your spring rolls on a paper towel-lined plate to drain off extra oil so that they stay crispy on the outside.